I've always loved chocolate-covered cherries (Cherry Cordials), until I tried the chocolate-covered raspberries (Raspberry Cordials) that were sold for a short time at Godiva. HEAVEN!
But they've discontinued them, so I want to attempt to make them myself. I know how to temper chocolate. I have a recipe for candy fondant, and have purchased a small bottle of invertase (which turns the fondant fluid a few days after dipping in chocolate). The only thing now that's holding me back from experimenting is how to preserve the fresh raspberries.
I've seen instructions online, but they've all used a combination of sugar and some alcohol (either brandy or vodka). But, is there another way to do this without using any alcohol? If so, how?
Also, is there a way (also non-alcoholic) to flavor the fondant with raspberry? IIRC, the liquid fondant in the Godiva Raspberry Cordials had a distinct raspberry flavor. I'd like to replicate that.